LUNCH
salad and soup
THE CAESER
Scott’s truly perfected rendition of the classic (anchovies upon request) 9/12
GRILLED CHICKEN SALAD
Grilled chicken breast, roasted beets, spinach, lentils, carrots, chevre, cashew vinaigrette 14
SPINACH SALAD
Pears, apples, carrots, honey walnuts and Danish blue cheese served with a sesame-orange vinaigrette 8/11
MIXED GREENS
Toasted almonds, roasted beets and a basil-mustard vinaigrette 8
WILD ALASKAN SALMON
4oz pan seared wild Alaskan salmon, romaine, quinoa, fennel, celery, feta cheese, caper berries, tarragon vinaigrette, and toast points 15
ALBACORE TUNA
Albacore tuna, spinach, romaine, tomato, banana peppers, toasted almonds, capers, asiago cheese, parsley, lemon, white wine balsamic, olive oil, and lemon vinaigrette 13
SEASONAL SOUP
Your server will inform you of today’s selection 6/8
entrees
SCOTTY’S BURGER
Ox Bow beef burger, farm house roll, lettuce, tomato, onion, house-cut fries 16 (Vegetarian option available. Add bacon, cheese or farm fresh egg, one dollar)
SEASONAL PASTA
Your server will inform you of today’s pasta M.P. (fresh gluten free pasta available for an additional $3)
MARKET SANDWICH
Your server will inform you of today’s feature M.P.
TURKEY CLUB
Roasted turkey breast, bacon, cheddar, havarti, lettuce, tomato, garlic mayonnaise, Birdman bread, field greens 13
BAHN MI
Pork shoulder confit, chicken liver pate, cilantro, pickled onions, carrots, and jalapeños, siracha aioli, Le Petit baguette, field greens 13
BEEF DIP
Roast beef, caramelized onions, herbed cheese spread, garlic-horseradish aioli, Le Petit baguette, house-cut fries, au jus 13
TUNA MELT
Albacore tuna, Swiss cheese, Birdman bread, white salad, balsamic-lemon vinaigrette 12
GREENS AND BEANS
Pan seared organic kale served over house-made hummus and quinoa with dried cherries, toasted hazelnuts and avocado. Finished with hazelnut vinaigrette 15
GRILLED CHICKEN SANDWICH
Grilled chicken breast, yellow pepper, havarti, tomatoes, truffled romaine, garlic mayonnaise, Le Petit Big Bird bread, field greens 13
kids
In order to consume one of the following meals, one must know all the Sponge-Bob Square Pants characters. (We have a nine year old, so don’t even think about bamboozling).
QUESADILLA
Rice and cheddar cheese 6
GRILLED CHEESE SANNY
Sourdough and cheddar (tomatoes are stupid) 6
PASTA PARMESAN
Penne pasta, butter and parmesan cheese 6
CHICKEN BREAST
Marinated and grilled, served with rice 8
DINNER
APPETIZERS
BEETS
Roasted beets, goat cheese and beet mousse with toasted hazelnuts, mandarin oranges, arugula and hazelnut vinaigrette 12
CHEESE TRAY
A trio of artisan cheeses served with fruit compote, smoked and candied nuts, grilled baguette and fresh fruit (your server will inform you of today’s selections) 15
RAVIOLI
House made raviolis filled with a rotating seafood, cream cheese-mascarpone herb filling. Served over a roasted tomato and onion cream sauce and paired with a seasonal salad 16
MUSSELS AND FRIES
Penn Cove mussels served in a classic white wine-butter sauce. Served with house-made fries and malt vinegar aioli (consider adding house-cured bacon for an additional two dollars) 16
CHARCUTERIE
House-made chicken liver pate, Brasoala, coppa and sopressatta. Served with olive tapenade, whole grain mustard, toast points, house pickles and seasonal jam 16
ARINCINI
Risotto with mozzarella and parmesan cheeses, fried, served over porcini mushroom cream. With green salad and seasonal vinaigrette 13
FRIED BRUSSELS SPROUTS AND CAULIFLOWER
Served with bacon lardons, mustard crème fraiche and apple cider reduction 14
SCALLOPS
Pan-seared Alaskan scallops served with caramelized leek and sweet potato crema, smoky paprika aioli, fried sweet potatoes and mint and chive crème fraiche. Garnished with spiced papitas 14
GRILLED PORTABELLA
Marinated and grilled, over a tomato caper roasted red pepper sauce with grilled asparagus, parmesan cheese, basil –pea puree, arugula and cashew vinaigrette 13
SALADS
THE CAESAR
Scott’s truly perfected rendition of the classic (anchovies upon request) 9
SPINACH SALAD
Pears, apples, carrots, honey walnuts and Danish blue cheese served with sesame-orange vinaigrette 10
RICE NOODLE SALAD
Grilled wild prawns, shaved carrots, sugar snap peas, cilantro and fried wontons served on rice noodles with soy, peanut and sesame vinaigrette 14
WARM LENTIL SALAD
Goat cheese, cucumbers, radishes, snap pea and lentils served over spinach and dressed with roasted red pepper vinaigrette 11
MIXED GREENS
Toasted almonds, roasted beets and basil-mustard vinaigrette 9
Entrees
CHICKEN SOUVLAKI
A marinated grilled chicken breast served over a bed of hummus and rice, accompanied with a Greek salad and grilled seasonal veg. Topped with marinated feta and tzatziki sauce 29
CIOPPINO
A stew of wild prawns, mussels, clams and seasonal fish simmered in a tomato, onion, garlic, white wine and herb broth. Finished with saffron aioli, served over seasoned rice 29
GRASS FED LOCAL BEEF
Grilled chef’s cut of regional beef served with a blistered tomato chimichurri, served with roasted Yukon potatoes with chive-horseradish aioli and grilled asparagus with bacon vinaigrette 33
CLASSIC BOLOGNESE
House-made truffled linguini pasta and meatballs served with local beef and pork tomato sauce. Finished with shaved parmesan, fresh basil. Not your mother’s spaghetti and meatballs! (gluten free pasta available)* 28
BEEF DUO
Braised local beef with rosemary-balsamic jus. Served alongside chef’s select cut topped with Montgomery whiskey, cherry pepper-crème and blue cheese. Paired with Asiago mashed potatoes and seared greens 30
SHRIMP AND GRITS
Wild caught prawns served over jalapeno white cheddar grits with étoufée and southern style collards with bacon 28
COQ AU VIN
A classic French dish of red wine braised chicken thigh and leg. Sautéed green beans, carrots and asiago mashed potatoes. Finished with red wine, bacon and chicken volute 26
POLENTA
Pan-fried polenta served over roasted pepper-cashew crema with seared kale, grilled seasonal vegetables, blistered cherry tomatoes and mushroom and red pepper confit. Topped with olive tapenade, marinated local feta, and dressed greens (vegan upon request) 28
RISOTTO
Slow cooked Arborio rice with sautéed seasonal vegetables, cherry tomatoes, and roasted mushroom medley. Served over porcini mushroom and cashew cream with Parmigiano Reggiano and dressed arugula (vegan upon request) 29
LOCAL PORK CHOP
Local brined and grilled pork chop served over cauliflower-spinach crème with roasted red pepper yam hash and cherry pepper aioli. Served with grilled broccoli with rosemary brown butter and arugula with cilantro-lime vinaigrette 29
ORGANIC BEEF BURGER
8oz local organic grass-fed beef burger served with house-made fries and traditional accompaniments 16(add aged cheddar, Danish blue, havarti cheese or a farm fresh egg for an additional dollar, or add house-cured bacon for an additional two dollars)
KIDS
In order to consume one of the following meals, one must know all Sponge-Bob Square Pants characters. (We have a ten year old, so don’t even think about bamboozling).
PASTA OLIVER
Penne pasta topped with our bolognese sauce and asiago cheese 8
PASTA VIVIAN
Penne pasta topped with a classic tomato sauce and asiago cheese 8
GRILLED CHEESE SANNY
Sourdough and cheddar (tomatoes are stupid) 6
PASTA PARMESAN
Penne pasta, butter and parmesan cheese 6
CHICKEN BREAST
Marinated and grilled, served with rice and mixed greens 10
BRUNCH
GREENS
WHITE SALAD Shaved fennel, arugula, romaine, Parmesan and Asiago cheese and apples with toasted baguette, 2 poached eggs, white vinaigrette- truffle oil (Add bacon, $2) 12
IVY GREENS seared greens, fried potatoes, smoked paprika aioli 11 (add over easy egg 150)
MIXED GREENS toasted almonds, roasted beets, basil-mustard vinaigrette 7
SAVORY
IKE’S OMELET3 eggs, mushrooms, spinach, goat cheese, paprika aioli, toast. Served with fried potatoes 13
CHICKEN WAFFLE SANDWICH Deep-fried buttermilk brined chicken breast, Applewood smoked bacon, tomato jam, arugula, house pickles, maple mustard sauce. Mixed greens salad 15
CERDO CON MOLE Confit pork shoulder, pan seared polenta cake, Mole, Pico de gallo, avocado, cilantro and two over-easy eggs 15
SHAKSHUKA Two poached eggs served in a sauce of caramelized onions, roasted red pepper, tomatoes, cumin, paprika and chili flakes. Topped with local feta cheese and cilantro. Served with grilled baguette and spicy seared kale 15
CHICKEN FRIED STEAK Bacon gravy, fried potatoes, tomato aioli, 2 over-easy eggs 15
VEGGIE POTATOES Oven-roasted and fried, seasonal vegetable, cheddar cheese Served with basil sriracha aioli and arugula (Add over-easy egg, $1.50) 11
THE 131 Maple sage sausage, scrambled egg, spinach, roasted onions, basil sriracha aioli and sharp cheddar on toasted big bird bread 13
THE BENEDICT a rotating weekly special, your server will inform you of today’s selection
THE BURGER 7oz local (Oxbow Cattle Co.) grass-fed beef burger served with house-made fries and traditional accompaniments 16 (add aged cheddar, Danish blue, havarti cheese or a farm fresh egg for an additional dollar, or add honey-cured bacon for an additional two dollars).
SWEETS
PANCAKES berry compote, brown butter and maple syrup, almond whip cream 9
GRANOLA EXTRAORDINAIRE Katie’s almost famous granola layered with fresh fruit, blueberry compote, organic honey yogurt, mixed nuts, goji berries, coconut and hemp and pumpkin seeds 10
SIDES
Chocolate-pecan-cinnamon toast 3
Seared greens 7
Fried potatoes 5
2 eggs 4
Brown sugar and maple bacon 4
House made sausage 4
Hours of Operations: Brunch Sat-Sun 9:00-2:00, Lunch Tues -Fri 11:30-2:30 and Dinner Tues -Sun 5:00 – close
At Scotty’s Table we adhere to a sustainable yield philosophy by incorporating as many free-range, organic and Montana products as possible. Items subject to availability. Your server will inform you of any changes.
A 20% service fee will be added to parties of six or more.
Split plate fee $2.00.
The bread you’re eating was baked locally and likely delivered via bicycle: Our neighbors at Le Petit Outre and Bernice’s Bakery craft the breads we use to create and enhance the meals on our menu.
Chef/Proprietor ~ Scott Gill
Supported by an AWESOME kitchen crew
Call (406) 549-2790
to Make a Reservation.
131 South Higgins Ave. Unit P3
Lower Level of the Historic Wilma